Flakey Quiche or Pie Dough
1 and 1/2 cup APF
pinch of salt
2 tablespoons of ice-cold water
8 teaspoons of cold butter, diced in small pieces
Mix the egg and water together and set aside
In the bowl of a food processor (or mixer) add the flour and salt. Pulse briefly until mixed.
Add in the diced butter pieces a few at a time and pulse until the mixture resembles a coarse meal (do not overmix).
Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
Transfer the dough onto a lightly floured board. Roll out the quiche crust so that it fits your quiche pan or tart pan. Lay the rolled out dough onto the top of the pan. Using your hands, gently press the dough into place. Remove any extra dough that’s hanging over the rim.
With a fork, add some dents to the bottom layer of dough
Option 1: If making and baking in the same day, place dough in the freezer for 15 minutes, then when ready you can bake.
Option 2: If using at a later date, par-bake it. Place some wax paper over the dough and add pie weights (or dried beans or rice). Bake for 8 minutes at 350. Now, lightly wrap once cooled and store on the counter for up to 3 days.